Peanut butter balls

This candy is so simple and delicious that I can't believe I never tried it before now. Like the "remarkable fudge" recipe, I tried this at my husband's urging. Once I found a recipe and realized how easy it was, I was happy to give it a try. Once I tasted one, it became my new favorite candy.

These balls taste like Reese cups -- peanut butter on the inside and chocolate on the outside. The hardest part is forming the balls because the combination is a bit crumbly. But that crumbliness (if that is a word) is what gives the candy a texture just like its famous cousin.

You'll need:

1/2 cup creamy peanut butter
2 tablespoons butter
1 cup powdered sugar

Mix the ingredients thoroughly, until they adhere. The mixture will be a bit crumbly (and your hand will hurt from stirring; just keep mixing!).

Scoop the mixture into teaspoon-sized balls and shape them with clean hands. Work quickly and don't press too hard. I had a great helper on this part.

Our dog, Jake, dearly loves peanut butter and was hoping for a few balls to get free and roll away.

He was disappointed, though. The recipe makes about 30 balls. Once you have all the mixture rolled, put it in the fridge for about 20 minutes. Then heat chocolate candy bark until melted (I used the microwave, heating in 30 second intervals until it was melted and smooth.) Dip each ball in the candy coating, covering completely, then shaking off the excess. I lowered the balls using a spoon, then pulled them out with a fork to let the extra chocolate run off. Place each ball on aluminum foil until set, then store in the fridge.

My husband went crazy over these. Rarely do I think a homemade candy really tastes like its famous counterpart, but these candies are dynamite.

Remarkable fudge

I've always had poor luck with fudge -- I wind up scorching it, or it fails to set up. But my husband loves (I mean looooves) fudge, so I decided to try again this week. I found this recipe for "remarkable fudge" in my tried-and-true Better Homes and Gardens New Cook Book. It was delicious and easy and despite my initial fears that it was not going to set properly, a quick trip into the fridge gave excellent results.

Even if you are not experienced making candy, try this one. You don't need a candy thermometer; just patience while stirring.

Remarkable fudge

4 cups sugar
10 ounces of evaporated milk
1 cup butter (2 sticks)
2 cups semisweet chocolate morsels
7 ounce jar marshmallow creme
1 cup chopped walnuts
1 teaspoon vanilla

Line a 9x13x2 inch pan with foil, extending the foil over the edges of the pan. Butter the foil (we sprayed it with non-stick spray). Set aside.

Butter side of a heavy 3-quart saucepan (non-stick spray again). In the pan combine sugar, evaporated milk and butter.

Cook and stir over medium-high heat until the mixture boils. Reduce heat to medium and continue cooking and stirring for 10 minutes.

Remove pan from heat. Add the chocolate pieces and stir well.

Add marshmallow creme, walnuts and vanilla. Stir until all melts and is well combined.

Beat by hand for one minute. Spread into prepared pan. Score the fudge while it is still warm. When fudge is firm, use the foil to remove it from the pan. Cut into squares and store in a covered container in the fridge. Makes about 4 pounds or 96 pieces (if you cut it in small pieces).